Process for preparing beer-wort.



L. RBSAM. H @GESS FOR PREPARING BEER WORT.

":APPLIOATION-IILED AUG. 27, 1904.

Patented Jan. 19, 1909.

LUDWIG RBSAM, OF BAMBERG, GERMANY.

PROCESS FOR PREPARING BEER-WORT.

Specification of Letters Patent.

Patented 39.21. 19, 1900.

Application filed August 27, 1906i. Serial No. 222,63.

To all ""'cm it may concern:

Be it known that I, LUDWIG Rsair, citizen of Germany, residing at Bamberg, Ger- F though thishas long been considered desirable, andthe object of the present invention is to accomplish this by a simple and inexpensive process which will not require the use of any expensive apparatus.

According to the ordinary process of brewing the conversion of the starch of the grain :into `maltose and dextriii is eHectcd at .a

sacchlariiying,r temperature pf from 167 to The drawing off or separating of the wort begins after the mash has been permitted lto preliminarily settlefor from thirty to 2 forty minutes, during which time the inalt-s deposited or settled.

The separating or refining of tlicirst wort occupies a period of at least two hours, and for the sparge Worts of at least three hours. During the preliminary settling,l the wort cools about 18 I". and during the separating or refining of the first woits there is a further cooling of about 18 F. so that the temperature towards the end of the refining of the first wort is reduced to a temperature of from about 131 to 136 F. Owing' to'this reductionin temperature, the speed or rate of Separating or refinin` ot' the first wort is decreased, and when Iinely ground malt is used it often happens that the spent malt is rendered quite impermeable, and the only recourse thus fer has been to cui; or hack the (':larit'yiiig vat.

the layer ot' spent malt and sparge with very .het vater. In order to avoid this, com. ground malt has been usc-d as 'the sieur, inalt resulting therefrom is not so dense and hence more permeable. "I avoid these objections by my improved process according to which l prevent the cooling of the mash and wort and artificially maintain the proper temperature both duringl the preliminary settling and during the drawingl oil' or scparatingi` of the first and any subsequent worts, whereby very finely ground malt may be used without its having any tendency to become compact or impervious.

For carrying out my process I may use an apparatus such as shown in the accompanying drawings in which the figure shows a clarifying or scparatini` vat in sectional ele'- vation.

This vat, indicated at a, has above its bottoni Z) a perforated false bottom c, and below said bottom a jacket or Wall d forming a space it'or the admission of a heating;agent,l such, for example, as steam or hot water, the circulation or which may be effected by to maintain the requisite heat in This circulation may be regulated by a valve g, operated by an electro magnet lz, the movement of which is controlled by a thermostat z'.

Having' thus described I claim isz- In the. process ot' making beer wort from finely ground malt, the step Wljch consists in maintaining during` the settling and Pipes e, f,

my invention, what d raining` of the saccliaried mash a continiv ous temperature ol from 163 to 16To F. substantially as described.

In testimony whereof I have signed my name to this specification inthe-presence ot two subscribing Witnesses.

LUDWIG RBSAM.

Witnessesz l Hsin RICH RBSM, VILLiBaLD Siiirinr.. 

